My husband and I went to the strip district last weekend and I was surprised to see Meyer Lemons for a decent price! I had to pick some up. The first item to make to come to mind was a blondie aka nonchocolate brownie. This is definitely a spring time refreshing dessert despite the snow we encountered this lovely April morning. 

Pre directions: Preheat oven to 350 degrees. Foil line an 8 by 8 glass baking dish. Spray with cooking spray. Set aside. 

Recipe yields 9 Blondies 

Batter Ingredients: 

8 TB of canola oil

3/4 cup sugar

3/4 cup AP flour

1/4 tsp kosher salt

6 TB egg substitute or 4 large egg whites

1/2 a Meyer lemon zested (1tsp) and 1/2 lemon juiced (1tb)

1 TB poppyseeds (optional)
Lemon glaze

1/2 cup powdered sugar

1/2 Meyer lemon juiced and zested (the other half)

1. Place the canola oil, zest, sugar and salt into a medium mixing bowl.  

2. Mix to incorporate. Add egg substitute and use a whisk to incorporate but do not over mix. 

   

3. Add lemon juice and poppyseeds and mix in with whisk.

  
4. Add flour and mix until no dry residue remains. 

5. Pour batter into prepared dish and bake for  23- 25 minutes or until toothpick comes out of the center clean. 
  
6. Allow to cool to room temperature before glazing. 

7. Place all glaze ingredients in small bowl whisk until no lumps remain.  

 

8. Remove blondie from pan using sides of foil and pour glaze over top to cover. 

9. Cut into 9 squares and enjoy!